Monthly Archives: October 2016

Oct7

Sloppy Joes for a Crowd

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Sloppy Joes for a Crowd

This is a great recipe for a church supper or when you need to serve a lot of people.  I made a half recipe for 6 people and I didn’t have a lot left.  I think that tells you they were pretty good.

  • 7 pounds lean ground beef
  • 1 1/2 cups finely chopped onion
  • 1 1/2 cups finely chopped celery
  • 1/2 cup brown sugar
  • 2 tablespoons prepared mustard
  • 6 cups tomato sauce
  • 1/2 cup white vinegar
  • 2 to 3 teaspoons minced garlic
  • Salt and pepper to taste
  • 1 1/2 cups (6-oz.) shredded sharp cheddar cheese
  • Hamburger buns

In a large skillet, brown beef, onion and celery.  Cook in batches, if necessary.  Drain any fat.  Add all remaining ingredients except last two; cook 10 minutes.

Stir in cheese; cook until melted.  Serve on buns.

Yield:  50 sandwiches

“May the words we speak point others to Jesus.”

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Oct7

Banana Toffee Cream

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Banana Toffee Cream

This is a very light dessert to make.  Quick and easy.  You can eat it right after you make it, but better after it sits in the frig for a while and gets colder.

  • 1/2 cup whipping cream, whipped
  • 1/2 cup English toffee bits or almond brickle chips
  • 1 large ripe banana, sliced (but not too ripe)

Combine whipped cream, toffee chips and banana.  Spoon into parfait glasses or dishes. Cover and refrigerate until serving.

Yield:  2 servings

“God has unlimited power.”

Oct7

Creamy Chicken and Cheese Burritos

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Creamy Chicken and Cheese Burritos

Need a quick dinner?  This doesn’t have a lot of ingredients and doesn’t take long to make.  Loved it!

  • 1 (8-oz.) pkg. cream cheese
  • 1 cup salsa
  • 2 cups chopped, cooked chicken breast
  • 1 (15.5-oz.) can pinto beans, drained and rinsed
  • 8 (6-inch) flour tortillas
  • 2 cups shredded Co-Jack cheese

Preheat oven to 350 degrees.  Lightly grease a 9 x 13-inch baking dish.

In small saucepan over medium heat, combine cream cheese and salsa.  Cook, stirring until melted and well blended.  Stir in chicken and pinto beans.  Fill tortillas with the mixture, roll and place into the prepared baking dish.  Spread cheese over the top. Cover with aluminum foil.

Bake for 30 minutes, or until heated through.  Garnish with you favorite toppings such as lettuce and tomatoes or sour cream.

Serves 4.

“Love people; love the truth.”

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Oct7

Apple Cinnamon Roll Crescents

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Apple Cinnamon Roll Crescents

Simple to make.  Quick, easy and delicious.

Icing

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 2 tablespoons milk
  • 1/2 cup confectioner’s sugar

Crescents

  • 1 (8-oz.) tube refrigerated crescent roll dough
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 1 tart apple (Granny Smith), cut into 8 slices

Prepare icing:

In a small saucepan over medium heat, gently melt butter and brown sugar, stirring often.  Once sugar is dissolved, stir in milk.

Using a whisk, mix in confectioner’s sugar.  Remove from heat and set aside.  Icing will thicken slightly as it cools.  (Any small lumps of sugar will often dissolve while resting.)

Assemble crescents:

Unroll tube of crescent dough onto parchment lined (or greased) baking sheet.  Break dough apart into triangles.

In small bowl combine brown sugar and cinnamon.  Sprinkle evenly over triangles of dough.

Place on apple slice on wide end of each crescent.  Beginning at long end roll up dough around apple slice to from crescent roll.

Bake in preheated 375 degree oven for 10 to 12 minutes or until golden brown.

Drizzle warm crescents with reserved icing.

“Daily blessings are reminders of God’s faithfulness.”

 

Oct3

Easy Cream of Corn Soup

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Easy Cream of Corn Soup

Simple soups are the solution when you’re in a hurry.  Try this yummy corn soup which starts with cans of cream-style corn.

  • 1/4 cup minced onion
  • 1/4 cup (4 tbsp.) butter
  • 1/4 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 (14.75-oz.) cans cream style corn
  • 6 cups whole milk or half & half

Saute onion in butter in a large saucepan over medium heat until tender.  Stir in flour, salt and pepper.  Cook over low heat, stirring constantly, until smooth.  Stir in corn; bring to a boil, and boil 1 minute.

Stir in milk or half & half.  Heat thoroughly (do not boil) until thickened.  Serve.

If desired, remove from heat and cool slightly.  Process in container of an blender or food processor until smooth.  (I didn’t do this.)

Yield:  10 cups

“Wait and witness till Jesus returns.”